Chocolate & Caramel Tart

4 layers of pure indulgence:

• a crisp hazelnut sablée,
• a smooth flowing caramel,
• a deep dark chocolate ganache,
• and a light chocolate crème diplomate.

The tart that everyone asks for by name.

Prep time: 60 minutes | Chill time: 2 to 3 hours |  Bake time: 15 to 20 minutes |  Yield: 1 tart (22 cm / 9-inch)

Equipment

• Stand mixer with paddle attachment or hand mixer
• Medium saucepans
• Mixing bowls and spatula
• Tart ring or tart tin (22 cm / 9-inch)
• Silicone baking mat or baking paper
• Immersion blender
• Piping bag
• Star or flat nozzle
• Plastic wrap
• Whisk

Ingredients

Instructions

The pâte sucrée

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft and creamy.
• Add the powdered sugar and mix until pale and fluffy.
• On low speed, add the hazelnut powder and salt. Scrape down the sides of the bowl as needed.
• Add the egg and mix until fully incorporated.
• Add the flour and mix briefly, just until the dough comes together. Do not overmix.
• Turn the dough out onto a work surface and fraisage — push the dough away from you with the palm of your hand 3 to 4 times. No more. The more you work it, the more it will shrink during baking.
• Wrap in plastic wrap and refrigerate for 1 to 2 hours.
• After resting, roll out the dough, prick the surface with a fork, and line a 22 cm tart ring. Refrigerate for at least 20 minutes before baking.
• Bake at 350°F (175°C) for 20 to 30 minutes until lightly golden. Set aside to cool completely.

The smooth caramel

• Place the sugar in a heavy-bottomed saucepan over medium heat. Let it melt without stirring, swirling the pan gently if needed. Cook to a deep amber caramel.
• Add the butter and stir until fully incorporated.
• Warm the heavy cream beforehand, this prevents thermal shock and keeps the caramel smooth. Pour slowly over the caramel while stirring continuously. Be careful, it will bubble up significantly.
• Return to the heat, stirring constantly, until the caramel thickens to a smooth, pourable consistency.
• Pour into a bowl or jar, add the fleur de sel, and blend with an immersion blender until perfectly smooth.
• Cover and set aside to cool. Once slightly thickened, transfer to a piping bag and pipe over the cooled tart shell. Refrigerate until the caramel is fully set before adding the next layer.
• The caramel keeps in a sealed jar for several weeks.

The dark chocolate ganache

• Roughly chop the chocolate and place in a heatproof bowl.
• In a small saucepan, bring the cream and honey to a boil.
• Pour the hot cream over the chocolate all at once. Wait 1 minute without stirring.
• Using a spatula, gently stir from the center outward in small circles. Work slowly and deliberately, this is an emulsion, not a mousse. No sudden movements, no air bubbles.
• Once smooth and glossy, add the butter and stir gently until fully melted and incorporated.
• Once the caramel layer is fully set, pour the ganache over it. Smooth the surface gently. Refrigerate until fully set before piping the crème diplomate.

The chocolate crème diplomate

• In a saucepan, bring the milk to a gentle boil.
• In a bowl, whisk the egg yolks and sugar until pale. Add the cornstarch and whisk until smooth.
• Pour half the hot milk over the egg mixture, whisk, then return everything to the saucepan.
• Cook over medium heat, whisking constantly, until the cream thickens and bubbles.
• Remove from heat, add the chopped chocolate, and stir until fully melted and smooth.
• Press plastic wrap directly onto the surface and refrigerate until completely cold.
• Once cold, whisk the crème pâtissière until smooth and loose.
• Whip the cold heavy cream to soft peaks.
• Gently fold the whipped cream into the crème pâtissière in two additions until light and homogeneous.
• Transfer to a piping bag fitted with a star or flat nozzle. Keep refrigerated until ready to use.

Assembly

• Once the tart shell has cooled completely, pipe the caramel over the base. Refrigerate until fully set.
• Once the caramel is set, pour the ganache over it and smooth the surface gently. Refrigerate until fully set.
• Once the ganache is set, pipe the chocolate crème diplomate over the entire surface, starting from the outside and working your way to the center.
• Refrigerate until ready to serve.

Serve

• Remove from the fridge 15 minutes before serving. The caramel should be soft and flowing, the ganache silky and just set, the crème diplomate light and airy.
• Finish with a pinch of fleur de sel or a few chocolate shavings if desired.

Notes

• The caramel can be made days in advance and stored in the fridge. 
• The crème pâtissière can be made the day before. Keep refrigerated covered with plastic wrap. Fold in the whipped cream only when ready to assemble.
• Use the best dark chocolate you can find, minimum 65% cocoa. It makes all the difference.
• The tart keeps refrigerated for up to 3 days. It never lasts that long :)